Food Allergy Prevention

A review of available studies shows that with moderate certainty the introduction of egg between 4-6 months of age reduces the risk of egg allergy by 50%. The introduction of peanut products (puffs or peanut butter) between 4-11 months reduces the risk of peanut allergy by 70%. Early introduction or avoidance of gluten in the diet made no difference in the development of celiac disease (gluten intolerance).